Site Search Navigation

Site Navigation

Site Mobile Navigation

Wines for an Asian-Style Stew

By Eric Asimov May 28, 2013 6:02 pmMay 28, 2013 6:02 pm

And to Drink…

Eric Asimov, the wine critic for The New York Times, suggests a drink pairing for one of the week’s recipes.

Wine with Chinese food may seem counterintuitive, but the combination can work quite well, especially with the gentler spicing of Cantonese cuisine. Many wine lovers take advantage of bring-your-own-bottle policies to drink great wines at Cantonese restaurants. You could open either red or white with the Asian-style vegetable-and-veal stew in Mark Bittman’s Flexitarian column this week, as long as the wine has lively acidity so it isn’t buried under the assertive flavors of the food. I would lean toward a white, like a peppery grüner veltliner, especially one of the more age-worthy specimens. An Austrian riesling would also work well, and for a full dose of umami, why not a fino sherry? Among reds, a fresh, fragrant Chinon or Bourgueil from the Loire Valley would match well, and if you prefer a bolder wine, maybe a zinfandel from the lighter side of the spectrum.